Thermador Professional Series User manual

COOKING
WITH
STEAM
STEAM
RECIPES
FOR THE
CULINARY
ENTHUSIAST

PROFESSIONAL
SERIES
STEAM OVEN
MASTERPIECE®
SERIES
STEAM OVEN
WITH
PRO HANDLE
PRO GRAND®
STEAM RANGE
MASTERPIECE®
SERIES
STEAM OVEN
WITH
MASTERPIECE®
HANDLE

TABLE OF CONTENTS
Introduction 2
Starters, Soups and Salads 8
Side Dishes, Vegetarian Dishes and Casseroles 22
Seafood Dishes 60
Meat Dishes 77
Poultry 89
Cakes, Pastries and Desserts 102
Breads 128
Metric Information 140
Index of Recipes 141
BSH Home Appliances Corporation
1901 Main Street, Suite 600
Irvine, CA 92614
www.thermador.com

2
STEAMING AND BAKING – ALL IN ONE APPLIANCE
This cookbook offers you a variety of tasty recipes which you can make in
your new combination steam oven.
Sophisticated starters, tasty soups and salads, simple and elaborate side
dishes, delicious fish and meat dishes, delectable desserts, moist cakes, sweet
and savory pastries and bread that’s as good as your baker’s - all this is quick
and easy to prepare with your combination steam oven.
All recipes serve 4, unless otherwise indicated. If you wish to cook for a larger
or smaller number of people, you can easily adjust the quantities accordingly.
The steam cooking time given in the recipe will not be affected. With all
other types of heating, the cooking time will increase or decrease according
to the quantity.
Please also read the Use and Care Guide supplied with your appliance
carefully so that you can get the best use from your combination steam oven.
The settings for each recipe are presented making it easy to use your new
combination steam oven.
SET TINGS
STEAM, 210° – 212ºF
20 minutes
Baking Pan
Mode, Temperature
Cooking Time
Accessories / Ovenware
Rack Position
Each recipe in this cookbook includes the nutrition facts of a single serving,
which is calculated by our team of cooking professionals. When ingredient
choices are given (such as butter or margarine), the first one listed is used
for the analysis. The nutrition facts do not include optional ingredients. If the
amount of food consumed is different from the stated serving size or if the
ingredients are modified, the nutritional values will no longer be accurate.
Explore more great recipes for this and other appliances at
www.thermador.com/culinary/recipes
A French version of this cookbook can also be downloaded at
www.thermador.ca

3
WHY COOK WITH STEAM?
Cooking with steam is one of the
healthiest cooking methods. The
steam envelops the food and
exerts no pressure on it, so the
vitamins and minerals are largely
preserved.
Delicate fish, moist and tender
meat and delicious vegetables
can only be achieved with steam.
Custard, terrines and dumplings
are also wonderfully simple to
make using the steam oven.
THE ADVANTAGE:
• Almost no loss of nutrients
When steamed, food is not immersed in water, so the vitamins and
minerals do not leach out. Studies have shown that steamed broccoli,
for example, contains 50% more Vitamin C than boiled broccoli.
• Low-fat cooking
Food can be cooked with low amounts of fat or, depending on taste, with
no fat at all. When meat is steamed, the fat separates itself from the meat
and drips into the baking pan.
• Reheating
Steam lets you reheat food without losing the original dish’s moisture,
textures and flavors.
• Meat cooking
Cook a 14 lb turkey in just 90 minutes in the oven’s Steam Convection
mode. Golden on the outside; moist on the inside. Dry meat is a thing of
the past.
• Appetizing appearance
When cooked with steam, foods retain their natural color. Cooked
vegetables look like they have been freshly harvested.
You hardly need to stir or turn the food, which means that even delicate
fish dishes retain their shape. Foods do not dry out.
• Flavorful enjoyment
Steaming provides naturally flavorful food that needs hardly any salt.
• Cooking a menu
With steam you can cook several components of a menu at the same
time without the different avors mixing.

4
HOW DOES THE STEAM WORK?
1. The water tank is filled with
fresh tap water.
2. When the appliance is switched
on, a valve opens. Water from
the tank is delivered into the
evaporator dish at the bottom
of the cooking compartment.
3. Under the evaporator dish,
there is a heating element
which heats up.
4. The water in the evaporator
dish begins to boil and
evaporates.
5. The food is enveloped by
the steam and cooked gently
without pressure.
TRUE CONVECTION
During True Convection mode,
a heating element on the back
panel of the cooking compartment
is heated. The fan then circulates
the hot air around the food.
True Convection is most suitable
for making sweet and savory
pastries, pot roasts and various
cakes; this mode is not suitable
for braising.
For the slow cooking setting, the
True Convection is specially
adjusted so that all tender pieces of
meat are particularly juicy and cooked to perfection.
True Convection is also used for dish warming and keeping food warm.
This enables you to keep food warm for a short time and to warm
porcelain dishes.

5
TRUE CONVECTION AND STEAM COMBINED
With the Steam Convection mode,
Steam and True Convection are used
together. This combination is partic-
ularly suitable for cooking meat and
baking bread and rolls.
Thanks to the combination of True
Convection and Steam, roasts get
crispy on the outside and juicy on
the inside. Pastries get a nice, shiny
surface and do not dry out.
For the reheating, proofing and
defrosting settings, True Convection
and Steam are specially adjusted to
the relevant type of heating.
STEAM OVEN COOKING FUNCTIONS
SETTING FUNCTION OF EACH SETTING
STEAM Vegetables, fish and side dishes; extracts juices.
STEAM CONV Combines steam and convection oven modes. Meat, soufflés
and baked goods.
REHEAT Gently reheats cooked foods in plated dishes and baked
dishes.
DEFROST Defrosts fruits, vegetables, meats and fish for cooking
or serving.
SLOW COOK Slowly roasts meats so they remain very tender.
PROOF Proof (raises) yeast dough and sourdough.
TRUE CONV Operates as a convection oven, with no steam. Use for moist
cakes, sponge cakes and browning meat.
Refer to the Use and Care manual supplied with your appliance for additional modes.

6
INFORMATION AND TIPS
• Cooking Times
Unless otherwise indicated, the cooking times in the recipes are for food inserted
into a cold oven.
• Shelf Position
When steaming, you can insert the pans at any shelf position. Note: If you are
using the perforated baking pan, you must always place a baking pan underneath.
This will catch any dripping liquid.
• Ovenware
Always use steam and heat-resistant ovenware. Silicone baking molds are not
suitable for use when combining True Convection and Steam.
• Blanching Vegetables for Freezing
The extremely short steam time for blanching means that maximum color,
flavor and vitamins are preserved.
Wash, clean and chop the vegetables. Place the vegetables in the perforated
baking pan. Insert the baking pan underneath. Steam the vegetables for only
approximately 1 to 2 minutes. Then briefly immerse the vegetables in ice-cold
water so that the cooking process is interrupted.
• Reheating Food
During reheat, food is gently reheated - it does not dry out and tastes as
though it were freshly prepared. Place the food in a dish on the wire rack.
• Dough Proofing
Yeast or sourdough rise significantly more quickly in the oven than at room
temperature.
• Fresh or Frozen Vegetables
– The recipes use predominantly fresh vegetables. If you need to cook quickly
or the relevant vegetables are out of season, you can also use frozen vegetables.
– Frozen vegetables have already been blanched before freezing. Therefore,
spinach leaves only need defrosting.
– Vegetables such as broccoli or cauliflower are used in exactly the same
way as fresh vegetables. However, the specified cooking times may have to
be changed.
• Fresh Herbs
The recipes usually indicate fresh herbs. These contain many vitamins and
minerals. If you have no fresh herbs, use frozen herbs. Dried herbs have a
stronger taste, therefore adjust the seasoning accordingly.
• General Setting Values
In the Use and Care Manual, you will find appropriate setting values and
information for many different foods.

7
ACCESSORIES
PERFORATED BAKING PAN - FULL SIZE:
Ideal for steaming fish or large quantities of
vegetables, for extracting juice from berries and
much more.
NOTE: Always insert the baking pan underneath.
The dripping liquid is then collected here and the
oven is kept clean.
BAKING PAN - FULL SIZE:
Use the baking pan for tray baking and for collect-
ing dripping liquid.
WIRE RACK:
Place ovenware on the wire rack.
Place your roast on the wire rack with the baking
pan underneath and insert both together into
one level.
Ideal for casseroles, cake pans or other bakeware.
Also ideal for crisping roasts when used in
combination with the baking pan.
PERFORATED BAKING PAN - HALF SIZE:
Ideal for steaming vegetables, extracting juice
from berries, defrosting, and smaller quantities of
food.
Note: Always insert the baking pan underneath.
BAKING PAN - HALF SIZE:
Use for smaller quantities, rice and cereals.

STARTERS, SOUPS AND SALADS
88
STARTERS,
SOUPS AND
SALADS

STARTERS, SOUPS AND SALADS
9
COCONUT AND PUMPKIN SOUP
INGREDIENTS
1 lb. pumpkin or butternut squash
½ bunch cilantro, roughly chopped
1 onion
1 garlic clove
1 piece root ginger, ¾ -1”
1 tbsp. olive oil
1 cup strong vegetable broth
1 – 2 tsp. red curry paste
12⁄3cups coconut milk
Salt
3 – 4 stalks of flat-leaf parsley
SETTINGS
STEAM, 210°– 212ºF
12 – 14 minutes
Baking Pan
22
Quarter the pumpkin. Use a spoon to remove strings and seeds from the
pumpkin’s inner cavity. Cut the pumpkin into strips then roughly dice it with
the skin. Wash and dice the cilantro. Place it all in the baking pan and steam
as indicated.
Peel and dice the onion and garlic. Peel and grate the ginger. Sweat in olive
oil in a pan then add the broth. Add the red curry paste.
Add the pumpkin mixture to the broth and purée finely. Pour in the coconut
milk and briefly heat the mixture. Add salt to taste and serve with chopped
parsley.
COOK’S TIP:
The smaller the pumpkin, the sweeter it is.
Serves 4

STARTERS, SOUPS AND SALADS
10
SAVORY POULTRY PARCELS
INGREDIENTS
4 large or 8 small wonton skins
1 chicken breast fillet
2 tsp. sesame oil
1 – 2 tsp. light soy sauce
Salt
Freshly ground black pepper
1 tsp. finely diced ginger
1 garlic clove
Chili flakes (to taste)
16 spinach leaves, washed
SETTINGS
STEAM, 210°– 212ºF
20 minutes
Perforated & Baking Pan
11
33
Soak the wonton skins in between damp tea towels. Halve or quarter wonton
skins, depending on size.
Roughly dice the well-chilled chicken breast fillet. Purée to a course texture
with 1 tsp. sesame oil, soy sauce, garlic clove, and seasonings.
Place one spinach leaf on the center of each wonton skin. Place one teaspoon
of the filling on each spinach leaf and wrap into small parcels. The parcels
must be completely sealed so that none of the filling escapes.
Grease the perforated pan with the remaining sesame oil. Place the poultry
parcels on the cooking pan with the seam face down and steam as indicated.
Remove the poultry parcels from the pan and arrange on a plate.
COOK’S TIP:
Serve the poultry parcels with chopsticks. Serve with soy sauce dip seasoned
with chili sauce and a few drops of lemon juice.
DID YOU KNOW:
Unpeeled ginger in a freezer bag will keep indefinitely in the freezer, and you
can grate or slice the ginger while it’s frozen.
Serves 4

STARTERS, SOUPS AND SALADS
11
HAM AND EGG BRUNCH CUPS
INGREDIENTS
4 slices deli-style ham
4 eggs
Salt and pepper
Optional
Shredded cheese
Snipped herbs
SETTINGS
STEAM CONV, 350°F
8 – 10 minutes
4 Ramekins in the Perforated Pan
33
Spray (4) 6 oz. custard cups or ramekins with non-stick spray. Arrange on perforated
pan. Line each cup with piece of ham, pleating to fit. Break an egg into each cup
and sprinkle with salt and pepper.
Bake as indicated or until whites are opaque and eggs are done. Garnish with
cheese and herbs if desired.
EGG EQUIVALENTS:
LARGE EGGS OTHER SIZE EQUIVALENTS
1 large egg 1 jumbo, 1 extra large, 1 medium, or 1 small egg
2 large eggs 2 jumbo, 2 extra large, 2 medium, or 3 small eggs
3 large eggs 2 jumbo, 3 extra large, 3 medium, or 4 small eggs
4 large eggs 3 jumbo, 4 extra large, 5 medium, or 5 small eggs
Serves 4

STARTERS, SOUPS AND SALADS
1212
THAI
LENTIL
SALAD

STARTERS, SOUPS AND SALADS
13
THAI LENTIL SALAD
INGREDIENTS
1 red onion, peeled
1 garlic clove, peeled
1 piece root ginger, approx. ¾”, peeled
1 small red chili, seeds removed
1 tbsp. oil
1 tbsp. red curry paste
1 tbsp. fish sauce
1 tsp. vegetable stock granules
1 cup water
½lb. red lentils, rinsed
10 oz. pineapple
1 yellow pepper
½bunch chives
5 tbsp. diced tomatoes
Salt
SETTINGS
STEAM, 210°– 212ºF
12 – 14 minutes
Baking Pan
22
Finely chop onion, garlic, ginger, and red chili.
Pour oil into a pan. Sweat the onion, garlic, ginger and chili, stirring continuously.
Add the curry paste, fish sauce, stock granules and water and bring to a brief boil.
Add the lentils. Pour the mixture with the liquid into the baking pan and steam as
indicated.
Meanwhile, peel the pineapple, remove the hard core and cut the pineapple into
small pieces. Clean the pepper, remove the seeds and cut into thin strips. Rinse the
chives, pat dry and cut into small rings.
Stir together lentils and tomatoes and season with salt. Add the pineapple, pepper
and chives and serve.
COOK’S TIP:
Lentils cooked in steam become particularly soft.
Serves 4

STARTERS, SOUPS AND SALADS
14
ASPARAGUS SALAD
INGREDIENTS
2 lb. green asparagus
Salt
1 bunch arugula
½lb. cherry tomatoes
3 tbsp. parmesan cheese, fresh
Honey Mustard Salad Dressing
1 tsp. honey mustard
2 tbsp. white wine vinegar
3 tbsp. olive oil
1 tbsp. pumpkin seed oil
Salt and black pepper
SETTINGS
STEAM, 210°– 212ºF
7 – 10 minutes
Perforated & Baking Pan
11
33
Cut away the bottom third of the green asparagus.
Cut the asparagus diagonally into thirds. Place in the perforated baking pan and
cook as indicated until firm to the bite.
To make the salad dressing, stir together the mustard, vinegar and oils and season
with salt and pepper.
Wash the arugula and drain well. Halve or quarter the cherry tomatoes, depending
on size.
After steaming, place the asparagus in a shallow dish. Add two tablespoons of the
asparagus broth to the salad dressing and drizzle the dressing over the asparagus.
Place the arugula and tomatoes on plates. Arrange the asparagus on top and drizzle
with the salad dressing. Use a potato peeler to make Parmesan shavings. Scatter
them over the salad and serve.
KITCHEN TIP:
Starting at the base of each asparagus spear and working toward the tip, bend the
spear several times until you find a place where it breaks easily. Snap off the woody
base at that point.
Serves 4

STARTERS, SOUPS AND SALADS
15
MOROCCAN SALAD
INGREDIENTS
1 – 10 oz. box couscous
2 cups chicken broth
1 unpeeled eggplant, cut into
¾” pieces
½cup olive oil + additional
1 red bell pepper
2 cloves garlic, crushed
Juice of 1 lemon
2 tomatoes, chopped
4 green onions, sliced
1 – 15 oz. can garbanzo beans, drained
½cup chopped fresh parsley
4 oz. feta cheese, crumbled
Salt and pepper to taste
Red lettuce leaves
Toasted pita wedges
SETTINGS
Couscous
STEAM, 210° – 212ºF
5 minutes
Cooking Pan – Half Size
Eggplant
TRUE CONV, 425°F, Preheat
12 minutes
Perforated + Baking Pan
11
33
Combine couscous and broth in solid half-size baking pan. Cook as indicated.
Remove from oven and allow to cool.
Meanwhile, in a plastic bag toss diced eggplant with a little olive oil to coat. Place
in perforated full size steam oven pan. Preheat oven to 425ºF. Roast as indicated or
until lightly browned.
Meanwhile, blister the skin of the bell pepper by placing atop a gas cooktop burner
and turning until evenly blackened and bubbly. Let cool, then remove skin and dice.
Combine the ½ cup olive oil, garlic, lemon juice; mix with cooked, cooled couscous,
eggplant and red pepper. Add tomatoes, green onions, drained garbanzos,
parsley and feta. Mix gently to distribute the dressing and season to taste with salt
and pepper.
Serve on red lettuce leaves, scooping up salad with toasted pita bread wedges.
VARIATION:
For a vegan version substitute vegetable broth and soy-based cheese that has been
brined in green olive juice.
Serves 6

STARTERS, SOUPS AND SALADS
16
ASIAN LEAFY VEGETABLES
WITH CILANTRO PESTO
INGREDIENTS
8 small bok choy
Cilantro Pesto
1⁄3cup cashew kernels
1 bunch cilantro
1⁄3cup + 2 tbsp. olive oil
2 oz. freshly grated parmesan
Salt and black pepper
SETTINGS
STEAM, 210°– 212ºF
5 – 7 minutes, depending on size of bok
choy Perforated & Baking Pan
11
33
Clean, wash and drain the bok choy. Place
in the perforated cooking pan and cook as
indicated.
Wash the cilantro, shake dry and pick off
the leaves. Toast the cashew kernels in a
dry pan, until fragrant. Remove from the
pan and leave to cool.
Purée the cashew kernels with cilantro,
olive oil and Parmesan. Season with salt
and pepper.
Drain the prepared bok choy and arrange
on a plate. Drizzle with cilantro pesto and serve immediately.
COOK’S TIP:
Leftover pesto tastes great with shrimp or hot noodles. Place leftover pesto in air-
tight containers; chill for 2 days or freeze for up to 3 months.
Serves 4

STARTERS, SOUPS AND SALADS
17
APULIAN RICE SALAD
INGREDIENTS
2 carrots
1 small leek
3 tbsp. water
4 – 5 tbsp. white balsamic vinegar
1 tsp. sugar
1 yellow pepper
4 oz. frozen peas
1 cup parboiled long grain rice
1¼cup water or stock
Salt
3 tbsp. green and black olives, pitted
1 can tuna in water, drained
1 tbsp. lemon juice
2 – 3 tbsp. olive oil
Parsley leaves
2 tbsp. capers, drained
SETTINGS
STEAM, 210°– 212ºF
Baking Pan
Carrots & Leeks
7 minutes
Rice
15 – 20 minutes
22
Peel and finely dice the carrots. Clean the leek and cut it into fine slices. Stir togeth-
er water, vinegar and sugar in the baking pan. Add the carrots and leeks and cook as
indicated.
Meanwhile, clean the pepper and cut into thin strips. Place the pre-cooked vegeta-
bles into a dish with the vinegar broth. Fold in the strips of pepper and the peas and
leave it all to cool.
Place the rice in the baking pan. Add salted water or stock. Steam the rice as indi-
cated until it is cooked and the liquid has evaporated. Leave the rice to rest for five
minutes, then fluff with a fork.
Finely chop the olives. Drain and flake the tuna. Drain the vegetables, retaining the
vegetable broth. Stir lemon juice and salt into the vegetable broth and beat in the
olive oil.
Rinse the parsley and slice thinly. Mix everything together with the capers and lemon
juice and leave to infuse for one hour.
COOK’S TIP:
Instead of tuna, you can add chopped egg, small seafood, finely chopped mortadel-
la or salami to the salad.
Serves 4